Cheese fondue with chopped tomatoes recipe, garnished with chopped scallion.

Muir Glen Fire Roasted Diced Tomatoes & Cheese Fondue by Matt Dean Pettit

  • 4 Servings

This is a great recipe for fall or winter. It’s sure to warm you up!

Ingredient List

  • 1 tbsp (15g) salted butter
  • 1 shallot, finely diced
  • 3 cloves garlic, finely diced
  • 1 cup (250ml) Muir Glen Fire Roasted Diced Tomatoes
  • 1/2 cup (125ml) White wine like Sauvignon Blanc Or Chardonnay
  • 2 cups (500ml) Gruyère cheese, grated
  • 1 cup (250ml) aged cheddar cheese, grated
  • 1 tbsp (30g) cornstarch
  • 1 Ciabatta loaf, cut into 1"" cubes to dip
  • Handful of crostini’s to dip
  • Very fresh veggies to dip


  1. In a medium nonstick saucepan, melt the butter over medium heat. Add the shallot and garlic and cook until soft.
  2. Add the Muir Glen Fire Roasted Diced Tomatoes and mix well.
  3. Add the white wine Sauvignon Blanc and stir. 4. In a separate small saucepan, cook the cheeses and cornstarch over medium-low heat. Heat until fully melted and mixed. Add the butter-white wine mixture and heat through. Do not boil.
  4. Pour the cheese mixture into the hot fondue pot/ skillet, dip your bread, crostini’s, veggies and enjoy!


  • If your cheese mixture is too thick, slowly stir in a little bit more Glen Muir Fire Roasted Diced Tomatoes until you reach your desired consistency.
  • Set up the fondue pot with candles or burners underneath to begin to heating just as your fondue is ready for serving. If you don’t have a classic fondue pot kit simply use a cast iron skillet.